Amanda Mifsud is the Director of Beanmeister, a cafe located in the industrial district of Salisbury Road, Castle Hill.

TELL US A BIT ABOUT YOUR BACKGROUND AS A CHEF?
I’ve been cooking for over 25 years. My husband David and I are both chefs and have a good understanding of the industry and how crazy it gets. I did my apprenticeship at the Sydney Hilton, and then travelled overseas cooking in London for a couple of years. I’ve worked at Curzon Hall at Marsfield, and many other restaurants, and cafes. My last job was running and managing the Parramatta RSL, which was a big eye opener in a club style atmosphere, with so many different things to manage at once – cafe, restaurant, functions etc.

Amanda Mifsud Beanmeister CafeWHY DID YOU WANT TO BECOME A CHEF?
I’ve always loved cooking. I remember from a young age I would always hang out in the kitchen with mum, and whenever I got bored she would tell me to go and make something – so it seeded from a very young age.

WHAT HAS BEEN YOUR BEST MOMENT IN THE KITCHEN?
There’s never been just one moment, but I love seeing the business grow and making sure the food, coffee and service is always consistent. My aim is to constantly work on every area to ensure it’s as good as it can possibly be.

YOUR WORST MOMENT?
I don’t think I’ve had one here. Last week was hectic with a new menu, press interviews and a special seasonal package offer – it was so manic that I wasn’t sure if we were going to pull everything off! But it all worked out fine in the end, I was very proud of how the whole team worked together.

WHAT FOOD/INGREDIENT DO YOU MOST LIKE TO WORK WITH & WHY?
I don’t have just one… but we do have a lot of health conscious people regularly dropping in from the local gyms, so I like to work with the whole foods that they prefer like Quinoa and Chia, and try to create tasty options that everyone will enjoy.

Amanda Mifsud Beanmeister CafeWHAT MADE YOU WANT TO TRANSITION FROM CHEF TO TAKING ON YOUR OWN CAFE?
It pretty much chose me. I’ve gone from cooking, to managing, to now running our own business in an aim to continually improve and make things better. Choosing what’s best for the customer and having the freedom to make the right decisions for the business is really great. Plus I get to stay in the industry and still be really excited by it.

 

WHAT’S YOUR FAVOURITE THING ON THE MENU RIGHT NOW & WHY?
I love the Pulled Pork Salad with seasonal roast vegetables – it looks and tastes sensational. My favourite will probably change next week though!

WHAT’S YOUR PERSONAL FOOD OBSESSION?
I never like too much of the one thing I prefer a variety of food. If I obsess over one thing for a little while then I am bound to get sick of it.

Beanmeister Pulled Pork SaladWHAT ARE YOUR TIPS FOR ASPIRATIONAL CHEFS?
Don’t get into it unless you’re absolutely passionate about it and will stick to. Realise that it’s anti-social hours, and hot and sweaty work. But if you really love food and really want to give it go – then go for it! Just go in knowing full well that it’s a hard job that you have to be passionate about.

WHAT DO YOU LIKE TO DO WHEN NOT IN THE KITCHEN?
Spending time with my husband and two girls – the kids take up a lot of my time and I enjoy playing sports like netball.